Tapas

Danish Savory Cheesecake by Lynette Rohrer Shirk

The delicious combination of blue cheese and apricots makes this savory cheesecake an interesting selection for a tapas table.

½ cup flour

3 ounces melted butter

½ cup ground almonds

¼ cup grated Parmesan cheese

18 ounces cream cheese, softened

2 tablespoons cornstarch

3 eggs

1½ cups sour cream

6 ounces Danish Blue cheese, crumbled

½ cup dried apricots, chopped

1 teaspoon chopped fresh sage (optional)

Preheat oven to 350°F. In a bowl, combine flour, melted butter, almonds, and Parmesan cheese with a rubber spatula. Press mixture into the bottom of a springform pan that has been sprayed with oil. Bake for 10 minutes. Remove from oven and set aside.
With an electric mixer beat the cream cheese until fluffy. Add the cornstarch and beat it into the cream cheese.
Beat in the eggs one at a time, scraping down the bowl after each one. Stir in the sour cream.
Fold in the blue cheese, apricots, and sage. Pour the mixture into the springform pan and bake for 1 hour.
Remove from oven and cool at room temperature, then chill completely overnight.
Remove the ring of the springform pan and cut the cheesecake into wedges. Serve a wedge on a plate with crackers for each person or present the whole cheesecake with crackers on the side for a buffet.